Restaurant counters. They're where you get elbow-to-elbow with other relaxed diners. And here are the ones where you'll spot Superdiners.

Nothing compares to the original 1940’s-era counter at Hob Nob Hill (2271 First Ave. Bankers Hill. 619-239-8176 or hobnobhill.com). This San Diego landmark has been serving quality American-style food for more than 60 years. Whether you belly up the counter for Hob Nob’s house-made corn beef hash and eggs at breakfast, or head in for a chicken and dumplings dinner, you won’t be disappointed. Just take a break from your diet, order the muffin of the day or have some of their famous coffee cake. It’s like stepping back in time with some true comfort food. — David Salisbury, a law firm’s director of business development, avid diner

I like the counter, especially if I am dining solo. There have been lots of good counters in my explorations — at diners and even fine-dining counterspaces. My favorite for San Diego: Nobu’s sushi bar (207 Fifth Ave. downtown or noburestaurants.com/san-diego). I eat whatever the chef recommends, but generally I start with yellowtail tartar + lemon and shishito peppers. Mmmm. — Tina Luu, pastry chef, food lecturer at the Art Institute of California San Diego

D-Bar (3930 Fifth Ave. Hillcrest. 619-299-3227 or dbarsandiego.com) has two counter spaces. Park it, either their dessert bar or the bar with adult beverages. If you want savory, they have yummy bacon-wrapped dates, some tasty Crüe Fries (topped with mac-n-cheese sauce, cheddar jack, bacon, Ranch dressing and chives) and the Faux Foster Banana Imposter dessert is delicious. My fiancé and I have D-Bar heavy in our rotation of new favorites. — Joanne Arellano, human resources professional, avid Yelper, avid diner

I enjoy eating at the sushi counter at Shimbashi Izakaya (1555 Camino Del Mar, Del Mar. 858-523-0479 or shimbashi-restaurants.com). Depending on the time you go, you can catch a great sunset right from the counter. — William Bradley, executive chef at Addison

I love the atmosphere at the bar at Beaumont’s (5662 La Jolla Blvd. Bird Rock. 858-459-0474 or beaumontseatery.com). On any given night, it’s heavily populated by regulars, most of whom hail from homes mere blocks away. People have real conversations, yell at the game going down on the TV and dine on dishes new and old. The former are being introduced slowly by the neighborhood eatery’s new chef, George Morris. An early fave of mine is his jidori chicken served three ways: roasted breast, fried leg and smoked wing with chèvre mashed potatoes and a bacon gastrique. — Brandon Hernández, food writer (Twitter @offdutyfoodie)